Results 41 to 50 of about 24,147 (244)
Public Procurement, Culture and Mozzarella: ‘Que Dici?’
European Procurement & Public Private Partnership Law Review, 2021 Directive 2014/24/EU on public procurement1 establishes rules on the procedures for procurement by contracting authorities with respect to public contracts as well as design contests, whose value is above the European thresholds. Next to purely economic goals, the Directive incorporates common societal goals and aims to contribute to environmental and ...
openaire +1 more source
Indonesian Journal of Halal Research, 2022 All food businesses are required by law to implement and maintain food safety management systems based on the Codex Hazard Analysis Critical Control Points (HACCP) principles.
N. Putri +5 more
semanticscholar +1 more source
Molecules, 2020 This paper aimed to assess the effects of feeding fresh forage on volatile organic compounds (VOCs) of buffalo milk and mozzarella cheese. Sixteen lactating buffaloes were equally allotted into two groups fed diets containing (experimental (Exp) group ...
Raffaele Sacchi +5 more
doaj +1 more source
Emirates Journal of Food and Agriculture, 2022 Mozzarella cheese is an extremely versatile product that has been widely used by the food sector as an essential ingredient in pizza, cheeseburger, cheese-based salads, etc.
M. Raquib +5 more
semanticscholar +1 more source
Effect of feeding systems on aromatic characteristics of buffalo mozzarella cheese
Italian Journal of Animal Science, 2010 Aim of this study was to evaluated the effect of feeding systems (hay vs ray-grass silage) on volatile compounds profiles of mozzarella cheese. Three mozzarella cheese making trials for each experimental group were conducted at our dairy technology ...
M.A. Di Napoli +5 more
doaj +1 more source
Genome comparison and physiological characterization of eight Streptococcus thermophilus strains isolated from Italian dairy products [PDF]
, 2017 Eight Streptococcus thermophilus strains of dairy origin isolated in Italy were chosen to investigate autochthonous bacterial diversity in this important technological species. In the present study a comparative analysis of all the 17 S.
Campanaro, Stefano +5 more
core +1 more source
Journal of Dairy ScienceHigh moisture Mozzarella cheese is particularly popular because of its freshness and milky flavor, however the difference in aroma compound composition between high moisture Mozzarella cheese made from bovine (BOC) and buffalo milk (BUC) remains unclear.
Zhijie Yang +3 more
semanticscholar +1 more source
Extrinsic attributes that drive consumer purchase of block mozzarella
Journal of Dairy Science: Consumer demand for cheese continues to increase with mozzarella being one of the primary cheeses in the United States. The objective of this study was to understand the effect of extrinsic attributes on consumer desires for block mozzarella cheese. An
K. Homwongpanich +4 more
doaj +1 more source
Turkish Journal of Agriculture: Food Science and Technology, 2021 Softening of cheese surface is a common problem especially in brined cheeses. In this study, the effects of the brine calcium concentrations on the texture of fresh perline Mozzarella cheese were investigated.
Mustafa Öztürk +1 more
doaj +1 more source
Molecules, 2021 Milk and dairy products can have variable contents of antioxidant compounds that contribute to counteract the oxidation of lipids and proteins during processing and storage.
S. Rinaldi +4 more
semanticscholar +1 more source